Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream

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dc.authoridMercan, Emin/0000-0002-6805-4262
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:48:31Z
dc.date.available2024-10-04T18:48:31Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the T-onset of the first peak ranged from 11.39 to 11.93 degrees C, and the Tpeak was between 14.01 and 14.14 degrees C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples. (C) 2020 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2020.104777
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85087413741en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104777
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3075
dc.identifier.volume109en_US
dc.identifier.wosWOS:000556138100004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Intensity Ultrasounden_US
dc.subjectRheological Propertiesen_US
dc.subjectCheddar Cheeseen_US
dc.subjectHeat-Treatmenten_US
dc.subjectMilken_US
dc.subjectInactivationen_US
dc.subjectStabilityen_US
dc.subjectPoweren_US
dc.subjectEmulsificationen_US
dc.subjectParametersen_US
dc.titleCharacterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated creamen_US
dc.typeArticleen_US

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